StudentMealSaver

Budget Friendly Meals and tips for Students

Veggie Egg Muffins

Egg-citing and Easy

Looking for a delicious and nutritious way to kickstart your day? Veggie Egg Muffins are here to save the morning! These egg-citing and easy-to-make muffins are loaded with wholesome veggies and protein-packed eggs, making them a perfect breakfast option for busy mornings or as a grab-and-go snack. Packed with flavor, these muffins are customizable to suit your taste preferences and dietary needs. So let’s dive into the recipe and whip up these tasty Veggie Egg Muffins!

Tips:

  • Feel free to customize the veggies in the Veggie Egg Muffins based on your preferences and what you have on hand. You can use diced onions, mushrooms, zucchini, or any other veggies you like.
  • You can also add in your favorite herbs, spices, or seasonings to amp up the flavor of the muffins, such as garlic powder, paprika, or dried herbs like basil or thyme.
  • These Veggie Egg Muffins can be stored in an airtight container in the refrigerator for up to 3-4 days, making them a convenient meal prep option for busy mornings.

Serves: 6

Prep time: 20 minutes

Cost: $5-7

  1. Preheat your oven to 350°F (180°C) and grease a muffin tin with cooking spray or butter.
  2. In a mixing bowl, whisk together the eggs, salt, and pepper until well combined.
  3. Stir in the diced bell peppers, tomatoes, spinach or kale, and shredded cheese into the egg mixture.
  4. Spoon the egg and veggie mixture evenly into the greased muffin tin, filling each cup about 2/3 full.
  5. Bake in the preheated oven for 18-20 minutes or until the muffins are puffed up and set in the center.
  6. Remove from the oven and let the Veggie Egg Muffins cool in the muffin tin for a few minutes.
  7. Gently run a knife around the edges of the muffins to loosen them, then carefully transfer them to a wire rack to cool completely.
  8. Once cooled, enjoy these egg-citing Veggie Egg Muffins as a delicious and healthy breakfast or snack on the go!

Ingredients

  • 6 large eggs
  • 1/2 cup diced bell peppers (any color)
  • 1/2 cup diced tomatoes
  • 1/2 cup diced spinach or kale
  • 1/2 cup shredded cheese (such as cheddar, mozzarella, or Swiss)
  • Salt and pepper to taste
  • Cooking spray or butter for greasing muffin tin